Dutch Chocolate Crinkle Cookies

These cookies are over the top chocolatey, fudgy, and super delicious! The secret to these cookies is the Dutch process cocoa. Dutch process cocoa has a smoother and milder flavor than natural cocoa. These cookies are so dark, rich, and chocolatey, you’ll find them hard to resist.

Make sure to refrigerate the batter for about an hour or more. The batter is very soft, so refrigeration helps the cookies hold their shape and with molding them into balls. Chilling and resting the cookie dough also gives the cookies a better flavor overall as well as a crispier edge and chewy center.

If you are in the mood for good chocolate cookie, this is definitely the recipe for you.

Let me know if you try the recipe, I’d love to hear from you.

Chocolate Crinkle Cookies

Dutch cocoa tastes so good, and this recipe is really perfect.

Author: Karen - Oventry.com

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Dutch Chocolate Crinkle Cookies

These cookies are OMG, over the top delicious! Rich, dark, and very chocolatey.

Prep time: 10 MinCook time: 9 MinTotal time: 19 Min

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup Dutch cocoa powder - unsweetened
• 1/4 cup butter - melted and brought to room temperature
• 1/4 cup vegetable oil
• 1 1/2 cup granulated sugar
• 1/2 cup dark brown sugar - firmly packed
• 3 large eggs
• 2 tsp vanilla extract
• Confectioner's sugar - for rolling

Instructions

1. In a medium sized bowl, add the flour, baking powder, and salt. Sift in the cocoa powder and whisk until all are combined.
2. In a large mixing bowl, mix the butter, oil (or shortening) and sugars on medium speed for about 4 minutes or until thoroughly incorporated. Add in the eggs and vanilla and beat until creamy.
3. Turn your mixer to low speed and gradually add in the flour/cocoa mixture. Mix only until just combined. Stir by hand if there are any flour streaks remaining.
4. Refrigerate the dough for 1 to 2 hours.
5. Preheat oven to 350° F and prepare a cookie sheet with parchment paper.
6. Once the dough has chilled, remove from fridge and roll into cookie balls and then roll in confectioner's sugar. Place about 2" apart on the prepared cookie sheet.
7. Bake for 9 - 14 minutes or until cookies are crackling on top and crispy on the edges.
8. Place on wire rack to cool.

Notes

Cocoa tends to clump together so sifting is an important step.